Seafood Pasta al Cartoccio Recipe

Al cartoccio is the Italian counterpart of the French “En papillote” where dishes like pasta and seafood is wrapped tightly in a parchment pouch then baked. Original recipes or method uses parchment paper but modern iterations can use other materials like paper bag, aluminium foil, baking paper and anything similar. Like initially mentioned perfect food items used in this cooking process are seafood, vegetables and pasta as they cook really quick and using a longer cooking meat might already burn the parchment even before the whole dish is cooked. Usually when cooking it this way some sort of moisture is added like wine, butter, water or stock as it aids a lot in the cooking process where the hot steam generated cooks the meat inside. When…